Funda of Food Tech Flashcards
Is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food.
Food Technology
Must be prevented and delayed to prevent food spoilage and prolong the keeping quality of food.
Microbial decomposition
self decomposition of food may be prevented and delayed for
Destruction or inactivation of food enzyme
Prevention or delay of chemical reactions in food
Physical properties
specific gravity
melting point
freezing point
boiling point
Chemical properties
Hydrolysis of Sugars and Starches
Fermentation
Starch Dispersion
Browning Reaction
Hydrogenation of fats Coagulation of protein
Hydration of Protein
Acids and Bases
Oxidation
- Microscopic, single celled plants
- can be aerobic or anaerobic
Bacteria
signs of bacterial growth
production of acids
evolution of gases
cloudiness or turbidity
- true fungi and visible in microscope
- always present in atmospshere and contaminate food exposed to air
Yeast
Multicellular and filamentous fungi usually giving fuzzy or cottony appearance when growing on foods
Molds
These are transmitted to people and usually resulted in intestinal upset and fever.
Food Borne Illness
Caused by toxins formed in the food or by toxin producing pathogens
Food Intoxication or food poisoning
Occurs when pathogen enter the body through ingestion of contaminated food
Food infection
needed a host to survive. Two of the most common foodborne parasites are round worm and protozoa
parasites
common in variety of foods, including meat, milk vegetable and fish has been associated with the diarrheal type of disease
Bacillus Cereus
spore forming bacteria that is one of the most commonly reported causes of food borne illness, especially temperature abused food
Clostridium Perfringes
Causes foodborne intoxication due to imropoperly heat-processed foods, expecially home canning ones
Clostridium Botulinum
this bacteria can grow on cooked foods that are re contaminated by food workers through mishandling them, normally present in human skin, hands and nasal passages and transfer foods easily, in wounds, pimples and boils
Staphylococcus Aureus
tips to avoid food poisoning
- keep food either hot or cold
- cook all meat, poultry and seafoods
- keep everything clean
- never leave food out of the food ref for more than 2 hr
- keep ur kitchen equipment clean
Symptoms of foodborne illnesses
Abdominal cramps
Nausea
Vomiting
Diarrhea
Fever
Dehydration
Headache
